Ingredients
Units
Scale
- Pasta:
- 1 cup boiled elbow pasta
- 1 large onion, sliced
- 1 tsp oil
- 1 tsp thyme
- 1 large tomato, grated
- 1 garlic clove, crushed
- Salt and pepper to taste
- Grated cheese for topping
White Sauce:
- 125 g margarine
- 1 tbsp all-purpose flour
- 1 tbsp oil
- 1 tbsp milk (add more if the sauce feels too thick)
- Salt and pepper to taste
Instructions
- Heat 1 tsp oil in a pan.
- Sauté onions and garlic until soft and fragrant.
- In the same pot, stir in margarine, flour, oil, milk, salt, and pepper to make a quick white sauce. Keep stirring so it doesn’t clump.
- Add grated tomato and simmer for about 5 minutes, stirring often so it doesn’t stick to the bottom.
- Layer the boiled pasta in a greased casserole dish.
- Pour the sauce over and sprinkle thyme on top.
- Cover with grated cheese and bake at 180°C (350°F) for about 30 minutes, until the cheese is bubbly and crisp.
Tip: If you like extra creaminess, stir a little more milk into the sauce before baking.
Notes
Created, prepared, tried, and tested by Ureshani
